Happy Birthday, Korey!

Korey turned 10 on February 17th. She wanted her party decorations to be pink and brown. For her cake, she wanted chocolate with pink polka dots and a "K" in the middle, just like the one I put on Kasey's cake.

I baked three 8" layers of Devil's Food pound cake and used Bavarian cream filling between the layers. I frosted the cake with homemade chocolate frosting then decorated it with bright pink fondant polka dots. I finished it off with light pink pearls and a circular plaque with a large, bright pink "K" in the center.

Just as for Kasey's party, I displayed the cake on a glass cake pedestal rimmed in silver. It's the same one that was used for our cakes when we were kids, so it holds a special meaning to me.

She loved her cake and her friends were amazed. Now they all want me to make their next birthday cake.

Happy Boo-lated Birthday, Happy Halloween & Happy Fall Y'all

Three more cakes in autumn and Halloween themes.

First is Brook's Boo-lated Birthday Cake. We were going to Brook & Sam's annual Halloween party so I offered to bring a cake, of course. Brook had just had a birthday, but didn't get to celebrate it so Sam asked me to make a birthday cake. Lemon is Brook's favorite so I baked a lemon pound cake with lemon filling and lemon buttercream frosting. I went with a Halloween design and I can't say I was happy with the final outcome. I was, however, happy with the custom cake stand that I made. But they enjoyed the cake with family the next day and said it was really good.



I also made this dirt cake, which I adorned with gummy worms and insects. I modified the filling recipe and added a bottom layer made of devil's food cake. It was actually delicious. The filling ended up being more of a chocolatey-cream cheese mousse! There was extra filling left over and we enjoyed it for several nights!



And finally, this is a dessert cake that I'm bringing to work for food day on Friday, which is also Halloween. It's an 8-inch devil's food cake with six layers of cake and chocolate bavarian cream filling. I frosted it with Ghirardelli chocolate frosting and then pourced Ghirardelli chocolate ganache over the entire cake. The decorations are buttercream and cream cheese frostings. Yummy!

Chocolate Ganache Birthday Cake

This cake was baked for the son of my friend, Tally, to celebrate his 14th birthday. It's a six-layer, devil's food cake with bavarian cream filling. I covered it with Ghirardelli chocolate frosting then poured chocolate ganache on top.

Yum!

Happy birthday, Hubby!

Today is my husband's birthday so I made a cake just for him. It's an 8-inch, three layer, french vanilla cake. One layer of banana filling and one layer of red raspberry. He requested Duncan Hines Classic Chocolate frosting, so I obliged. One must choose their battles!

I hadn't worked with fondant before today, so I decided I would try it out. Since he is a barbecue fanatic, I mean "enthusiast", I was going to cut out flames. But I decided to keep it simple, so I figured I could try out my new set of circle cutters. I chose a white stoneware cake pedestal so I figured there needed to be some white on the cake to tie it all together.

Working with the fondant wasn't so difficult once I realized that I needed a little Crisco to keep the fondant pliable and prevent it from sticking to everything. I could have cleaned up the edges of the cutouts a bit better, but in the end I thought it turned out OK.

When I showed it to him, he laughed and asked if I had made it to coordinate with our comforter. And that's when I realized that the two were quite similar! And then he said that it wasn't really a birthday cake, it was a project cake. I told him it was indeed a birthday cake, but I had taken some creative license.

Most importantly, he said the cake was absolutely delicious and I could bake another one whenever I wanted to.

Hmmm...gotta start thinking about what design to try next!

Oh, and here's what our comforter looks like, if you were wondering. We got it from Overstock.com.

Golden Anniversary German Chocolate Cake

Our friends were celebrating their parents' 50th wedding anniversary. They had already ordered a small scale replica of the original wedding cake, but when additional guests were added to the party at the last minute, they felt more cake was needed. So they asked me to bake a German chocolate "groom's cake". They provided me with an edible image and left the design up to me.

I had a general idea of what I wanted to do and I knew that the top would have to be iced with buttercream in order to apply the image. I baked two 9" x 13" German chocolate cakes and torted into four layers. I actually only used three layers, and it's a good thing because I cooked a single batch of coconut and pecan filling and had to scrape the bowl. Anyway, I layered the cakes and filling then iced the top of the cake with a vanilla/coconut buttercream, smoothed the top with a Viva paper towel and applied the image before it crusted. Then I applied the filling to the sides of the cake. It wasn't a thick filling so I had to add additional coconut flakes to get it to stick and not slide down.

Then, I mixed a batch of regular Hershey's Unsweetened cocoa frosting and used it to pipe the border around the image and the trim around the top and bottom of the cake. Then I piped their names and wedding date, but the cake was still too plain. So I decided to try my hand at roses. I don't think I've made roses since taking a Wilton class months ago. So I added more powdered sugar and some meringue powder to the frosting to stiffen it up and used a flower nail to make some roses. The frosting was still kind of soft so the petals kind of melted into each other, but they dried rather quickly, which minimized the problem. My friends had provided the gold 50 Years plaque, which I mounted in a rose cluster.

Once the chocolate frosting had crusted somewhat, I used a dry brush to apply gold luster dust to the rose petals and the piping that framed the image.

Although I'm never truly satisfied with anything I create, I thought it turned out quite nice. And they were pleased, so I guess it was a Mission Accomplished!

Ooh La La! Fleur de Lis Cake

Finished this cake tonight. It's a birthday cake for a coworker who likes fleur de lis.

It's a double layer, 9-inch devil's food filled with chocolate Bavarian cream. I frosted it with chocolate frosting made from the recipe found on the Ghirardelli powdered chocolate can. Very yummy! The fleur de lis appliques are made from colorflow, which I painted with gold luster dust. There are eight, 2-inch tall fleur de lis around the side of the cake.

The base of the cake is decorated with chocolate sprinkles. I chose not to embellish the top rim of the cake because I thought it would have detracted from the simplicity of the design.

View the entire Fleur de Lis set on Flickr!

Glorious Ganache

This cake was very simple to make. It's a five layer yellow cake with Bavarian cream filling. It is covered in buttercream frosting and drizzled with chocolate ganache.

Ganache with Panache: Sandi's Birthday Cake

I surprised my friend, Sandi, with a chocolate cake for her birthday. She loves chocolate and chocolate covered strawberries, so I pulled out all the stops and invented a cake just for her.

It was a devil's food cake with chocolate Bavarian cream filling. I bought a can of Ghirardelli chocolate powder and made chocolate frosting using the recipe found on the label. It tasted fabulous! I then poured chocolate ganache over the entire cake. It was supposed to flow over the cake and drip down the sides but I learned an important lesson. Don't try this on a cake you have just removed from the refrigerator! The chocolate cools quickly and doesn't flow.

Then, I dipped fresh strawberries in the ganache and clustered them on top of the cake and placed them around the base of the cake. I drizzled them with melted white chocolate. Then I tried writing on the cake with the melted white chocolate. This didn't exactly work, as you can see.

But...the cake TASTED fantastic! One person said that each chocolate area was a little adventure. An adventure in chocolate. Sandi has named it her official birthday cake and said I must deliver one to her for her birthday every year.